1. The chemistry of cereal proteins. ([1996]) Authors: Lásztity, Radomír Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Sprouted grains : nutritional value, production, and applications /: nutritional value, production, and applications. ([2019]) Editors: Feng, Hao; Nemzer, Boris; DeVries, Jonathan W Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Mixolab : a new approach to rheology /: a new approach to rheology. (©2013) Other Names: Dubat, Arnaud; Rosell, Cristina M; Gallagher, Eimear; AACC International. Record Type: Book Extent: 1 online resource (vii, 117 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Engineering aspects of cereal and cereal-based products. (©2014) Other Names: Guiné, Raquel Pinho Ferreira; Reis Correia, Paula Maria dos, 1967- Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Handbook of cereal science and technology. (2000) Other Names: Kulp, Karel; Jr, Ponte, Joseph G, 1925-2016 Record Type: Book Extent: 1 online resource (808 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗